Butter Tarts

Butter Tarts (Free from: gluten, dairy, eggs, refined sugar, corn, and added oils)

Have you ever heard of a butter-less butter tart? Well, if you’re ever going to be introduced to one, of course it will be here on this blog — where else, right? ? Nope, not a spec of fake butter in there, no margarine or oil, no refined sugar, no dairy, no eggs, and no gluten… But, yes, they are real — I promise ? ..and real simple to make too!

Butter Tarts (Free from: gluten, dairy, eggs, refined sugar, corn, and added oils)

Canadian Maple Pie Recipe (Free From: gluten & grains, dairy, refined sugar, and with a nut-free option)


You see, butter tarts are kind of a quintessential little treat around these parts. They’re stocked at almost any Canadian grocery store, they’re proudly displayed in bakery windows and cafes… Actually the nearest town to me (located in the middle of nowhere) only has about 5 shops total(!), and one of them is a butter tart shop ?. That’s how serious Canadians can be when it comes to butter tarts! Making them at home is also quite popular, though I have to admit I always just bought in the past since they are so ubiquitous…

So they’ve been on my Canadian-Classics-To-Tackle list for a while, but somehow never a priority because I’ve been trying to keep away from dairy-free butters altogether (or at least as much as possible) in my recipes. In the back of my mind it seemed like some kind of butter substitute would have had to be involved in the making of a butter tart. But then… I was working on this maple pie recipe the other week and realized it actually was sooo close to a butter tart — suddenly I saw the light and realized I can do this without the butter…. and some experiments ensued…


Now, when I mentioned that they are quite close to a maple pie — I mean it! The only real difference between maple pie and butter tarts is that they are meant to be a touch less maple-flavored (so I substituted some of the maple for coconut nectar / agave, but still left enough of the maple to have its signature, velvety flavor in there). Also (for the uninitiated) butter tarts involve raisins or pecans…  or sometimes crushed walnuts, though I never went for that kind, myself.

One drawback I must admit in this recipe: the top doesn’t get the signature crispy layer in the same way as the dairy/sugar variety, but honestly it’s hardly noticeable to me and I’m just happy I get to have butter tarts again ? Plus, if you sprinkle your tarts with finely chopped pecans you wouldn’t know the difference. The trade off is: BUTTER TARTS, de-buttered, de-glutened, de-sugared… So so long as you’re willing to accept that teensy little hitch, the rest is pure butter tart magic…

P.S. I hope you’ve been enjoying these Canadian desserts — promise I’m giving it a break after this one ? — once I get onto a theme, it’s hard to stop!

Butter Tarts (Free from: gluten, dairy, eggs, refined sugar, corn, and added oils)

4.8 from 5 reviews
Butter Tarts
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 5-6
Crust Ingredients:
  • 6 tbsp white rice flour (I used a finely ground flour)
  • 2 tbsp cashew butter
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1/16 tsp salt
Filling Ingredients:
  • ¼ cup crushed pecan pieces or raisins
  • ½ cup coconut cream (scooped out of a can of full fat coconut milk chilled overnight)
  • 6 tbsp maple syrup
  • 2 tbsp coconut nectar (or agave. Can also just use all maple for a stronger maple flavor)
  • 2 tbsp tapioca flour
  • 1 tsp pure vanilla extract
  • ⅛ tsp salt
  1. Preheat oven to 350F. Oil a 6-cup muffin pan and set aside.
  2. Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup. It should be very very soft and pliable but not sticky -- so you can form it easily into a ball with your hands). Form the mixture into a ball and knead briefly. Divide into 5-6 parts (you can make 6 shorter cups or 5 taller ones -- like mine). Place the dough inside each muffin cup and form into a crust along the base and walls with your fingers. Sprinkle the base evenly with the crushed pecan pieces or raisins (in filling ingredients). Set aside.
  3. Place all remaining filling ingredients in a small blender (I used my magic bullet) and process until smooth. Divide this mixture between the cups (pouring it over the pecans / raisins). (Note: it will be very liquid at this stage -- that is normal. It will set as it bakes).
  4. Bake in a preheated oven for 30-35 minutes. Cool thoroughly to set before (ideally overnight or at least a few hours, or enjoy carefully after cooling for a bit if you prefer them warm and gooey -- just be careful, that filling will be HOT!). Enjoy!
Happy baking!

x Audrey

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